Ingredients:
1 1/2 cup sliced almonds
1 7oz tube almond paste
1 cup sugar
2 large egg whites (1/4 cup)
1/3 cup raspberry jam
powdered sugar
Directions:
Preheat oven to 350 and line two baking sheets with parchment paper. On a separate tray, distribute almonds. Grind almond paste and sugar in food processor. Add egg whites and process until blended. Transfer to a resealable plastic bag and cut off one corner creating a 1/2 inch opening. Onto the almond tray, squeeze out the dough to make 2 1/2 inch long strips. Coat the strips in almonds and transfer to baking sheet with parchment paper. Bake until golden, about 12 minutes. After cooled, sift powdered sugar over them. In a small saucepan, simmer the jam over medium heat for about 30 seconds. When the jam is cooled, spoon onto half of the cookies and top with the other half.
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